Italian bread bowls
Italian bread bowls
A round loaf of bread, from which a large part of its center has been removed, to create an empty space. A confection that comes from Italian cuisine and is usually larger than a small bun, but smaller than a whole size. These cute little bread bowls are a great way to serve soup in the winter. You can freeze them for up to 1 month if you like.
|Prep time||20 minutes|
|Cooking time||1 hour, 35 minutes|
|Total time||1 hour, 55 minutes|
Materials you will need:
2 packages (7 grams) dry yeast
2 ½ cups warm water (45 degrees C)
2 teaspoons of salt
2 tablespoons of vegetable oil
7 cups all purpose flour
1 tablespoon cornflour
1 egg white
1 tablespoon of water
Execution of the recipe:
In a large bowl, dissolve the yeast in warm water. Leave it for about 10 minutes, until it becomes creamy.
Add the salt, oil and 4 cups of flour to the yeast mixture and beat well. Add the remaining flour, 1/2 cup at a time, beating well with an electric mixer on medium speed after each addition.
When the dough is ready, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn it to coat it well with the oil. Cover with a damp cloth and leave to rise in a warm place until doubled in volume, about 40 minutes.
Divide the dough into 8 equal parts. Shape each portion into a 10cm round loaf. Place loaves on greased baking sheets sprinkled with cornflour. Cover and leave to rise in a warm place until doubled in size, about 35 minutes.
Preheat the oven to 200 degrees. In a small bowl, whisk together the egg white and 1 tablespoon water. Brush the loaves lightly with half of it.
Bake in the preheated oven for 15 minutes. Brush with the remaining egg white and bake for another 10 to 15 minutes or until golden brown.
To make bowls: Cut a 1-1.5cm thick slice from the top of each loaf. remove the center, leaving a casing 2 cm thick. Fill bread bowls with hot soup and serve immediately.